4. Pour the heavy cream into the peanut butter mixture and blend gently with a spoon until incorporated.

5. Spoon filing into the pie crust.

6. Refrigerate for 3 hours

7. Drizzle chocolate topping syrup over top of pie before serving.

8. Note: The graham cracker pie crust may be used with or without baking. Baking provides a somewhat crunchier texture. If you choose to bake, place in a 375 degrees oven 8-10 minutes or until lightly browned. Refrigerate for 30 minutes before filling